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Manhattan Clam Chowder Recipe

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This recipe for Manhattan Clam Chowder is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (6.5 ounce) cans minced clams
4 slices of bacon
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can diced tomatoes
1 stalk celery, diced
2 large russet potatoes, cubed
1 medium white onion chopped
1 green bell pepper, chopped
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dried basil
1 tablespoon Worcestershire sauce
1 tablespoon Texas Pete Hot Sauce
1 teaspoon of kosher salt
1 teaspoon of fresh ground black pepper
Directions:
Directions:
1. In a large stock pot, saute the bacon until crisp. Set aside the bacon. Saute the onion, carrots, green pepper in the bacon fat for about 5 minutes.
2. Add the clams, tomatoes, herbs, and potatoes and simmer for about 1 hour. Stir occasionally.
3. Serve in a large bowl and sprinkle crisp bacon bits on top of soup and serve with a nice piece of crusty bread.
Number Of Servings:
Number Of Servings:
6 large 12oz servings
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:

 

 

 

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